In Meatpaper 20, we explore
the Future of Meat in a series of conversations, articles,
and original artwork.

Meatpaper Issue nineteen published November, 2012

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issue nineteen

In Meatpaper’s “Fishue,” learn
about the taste of whale, the plight of the Antarctic toothfish,
eel poaching, the archaeology of fish sauce, noodling,
love on an Alaskan fishing boat, zebrafish, Isabella Rossellini
in a squid costume, and more.

Meatpaper Issue eighteen published July, 2012

issue eighteen

Meatpaper 18 is the Food Issue!
Inside: Hungarian-inspired meats, a bollito misto experiment, our unofficial map of all the national dishes of the world, the birthplace of Buffalo wings, the idea of steak, reader-submitted recipes, and more.

Meatpaper Issue SEVENTEEN published March, 2012

issue SEVENTEEN

Inside: We present a special
poetry and illustration feature, stories about real crab
and imitation crab, meat fakery, meat on television, cricket
trapping, and, as you can see, portraits of U.S. presidents
holding hams.

Inside: a wide-ranging feast
of topics. Learn about meat glue,
animals that eat people, Cree hunting traditions, beef
in India, the challenges of lamb ranching in the rain,
how to butcher roadkill, and more!

Looking at Meat: In Meatpaper
14, we examine meat’s visual culture. Learn about sushi
philosophy, the relationship between meat and women in
avant garde cinema, the real story behind the making of
Lady Gaga’s meat dress, and why an image of steak makes
a painting more powerful.

We offer stories about
a variety of meats, including python, locusts, tripe, beef
tongue, porcupine, dog, and jailhouse meat. We also share
true stories of the people who make their living from meat,
from Utah to northernmost Vermont.

Meatpaper
13 comes with a special gift: SANDWICH, a mini-zine covering
all things sandwich. We interview the current Earl of Sandwich
about his infamous great-great-great-great-great-great-grandfather,
and the infographic gurus at GOOD present a dizzying global
web of interconnected sandwich parts.

Inside:
a multi-disciplinary, sensory extravaganza of topics, including
meat perfume; meat aura photographs; meat in rock, punk,
and soul music; meat as building material; and rabbit farming
as a sustainable food of the future.

Inside: the controversy
about eating seal meat in Canada (and what that has to
do with maple syrup), early-20th-century slaughterhouse
tourism, the day-to-day life of a livestock veterinarian,
the lard vs. butter debate among pie bakers, and that age-old
question: What did T. rex taste like?

Inside: stories of opposing
slaughter philosophies in Northern California, a world-famous
Belgian artist tells us what it's like inside a suit made
of steaks, and where the bulls go after the matador has
struck. And we tackle the thorny issue of whether bacon
and chocolate really belong together.of
salami, electricity, and eau de Cologne.

Bill and Nicolette
Niman on what makes sustainable meat, San Francisco chefs
discuss whole-animal butchery and cooking, a meat art extravaganza
in Cambridge, and Italian Futurists demonstrate the culinary
possibilities of salami, electricity, and eau de Cologne.